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Hot n Sour Soup (VIDEO)

What is hot and sour soup?

Hot and sour soup is a bold, comforting Indo-Chinese classic that balances heat, tang, umami, and crunch in every spoon. It is warming without being heavy, spicy without being overwhelming, and deeply satisfying thanks to ingredients like mushrooms, tofu, soy sauce, vinegar, and black pepper. This is the kind of soup you order first at a Hakka restaurant and end up talking about more than the main dish.

Why I Love this soup…

I first had hot and sour soup at a small Hakka restaurant and instantly fell in love with how complex it tasted for something that looked so simple. It was spicy, sour, peppery, and savory all at once, with crunchy vegetables and soft tofu soaking up all that flavor. I remember thinking there is no way this can be made at home and still taste like this. Turns out, it absolutely can. After a few trials, this version became my go-to, restaurant style, comforting, and surprisingly easy.

Key Flavor Components

The heat comes from green chilies, red chili sauce, and black pepper rather than just raw spice. The sourness is clean and sharp from vinegar added at the right moment. Umami is built using chicken stock, soy sauce, mushrooms, tofu, and a small but important amount of MSG. Texture matters just as much as flavor, lightly crunchy vegetables, silky broth, and tofu that holds its shape without falling apart.

Jump to Recipe

Step-by-Step: How to Make Hot and Sour Soup!

Start by heating oil in a hot wok or deep pot, then quickly sauté garlic, ginger, and green chilies just until fragrant. This creates the aromatic base without browning anything. Mushrooms go in next and cook briefly until they release their aroma, followed by cabbage, carrot, and spring onion whites, which are stir fried quickly so they stay slightly crunchy.

Once the vegetables are ready, pour in the chicken stock and bring it to a boil. This is where the soup starts to come together. Soy sauce, red chili sauce, vinegar, black pepper, MSG, and salt are added and stirred through, instantly transforming the broth. Firm tofu is added gently and allowed to simmer so it absorbs flavor without breaking.

To finish, lower the heat and slowly stir in the cornstarch slurry until the soup thickens lightly and turns glossy. Turn off the heat, drizzle in sesame oil, garnish with spring onion greens, and serve hot.

FAQ

What kind of tofu should I use?
Always use firm or extra-firm tofu. Soft or silken tofu will break apart and cloud the soup.

Can I make this vegetarian?
Yes. Replace chicken stock with a good quality vegetable stock. Everything else stays the same.

Is this soup very spicy?
It is moderately spicy. You can reduce green chilies or chili sauce if you prefer it milder.

Can I skip MSG?
You can, but the soup will lose some restaurant depth. If skipping, slightly increase mushrooms or add a splash more soy sauce.

How thick should hot and sour soup be?
Lightly thick and glossy, never heavy or gloopy.

Nutritional Information (Per Serving / Serves 4)

  • Calories: 150
  • Protein: ~9 g
  • Carbohydrates: ~14 g
  • Fat: ~7 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Hot and Sour Soup
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Hot and Sour Soup

Recipe by AmateurProChefCourse: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories Per Serving

150

kcal

Ingredients

  • Aromatics

  • 1½ tbsp oil

  • 6 cloves garlic, finely chopped

  • 1½ tbsp ginger, finely chopped

  • 1½ tbsp green chilies, finely chopped

  • Vegetables & Protein

  • 1 cup mushrooms (button or shiitake), thinly sliced

  • ½ cup cabbage, finely shredded

  • ½ cup carrot, julienned

  • 1 cup firm tofu, cut into strips or small cubes

  • ¼ cup spring onion whites

  • Soup Base

  • 5 cups chicken stock

  • 2½ tbsp soy sauce

  • 1 tbsp red chili sauce (Indo-Chinese style, garlicky, not sweet)

  • 1½ tbsp vinegar (white or rice vinegar)

  • ¾ tsp black pepper powder

  • ½ tsp MSG

  • Salt to taste

  • Thickening

  • 1½ tbsp cornstarch mixed with 3 tbsp water

  • Finish

  • 1½ tsp sesame oil

  • Spring onion greens, finely chopped

Directions

  • Build the base
  • Heat oil in a wok or deep pot on high heat. Add garlic, ginger, and green chilies, then sauté briefly until fragrant.
  • Cook the vegetables
  • Add mushrooms and cook for about 2 minutes until aromatic. Add cabbage, carrot, and spring onion whites, then stir fry briefly so everything stays slightly crunchy.
  • Add the broth and seasoning
  • Pour in the chicken stock and bring it to a boil. Add soy sauce, chili sauce, vinegar, black pepper, MSG, and salt, then mix well.
  • Add tofu and thicken
  • Gently add the tofu and simmer for a few minutes. Lower the heat and slowly stir in the cornflour slurry until the soup lightly thickens.
  • Finish and serve
  • Turn off the heat, drizzle in sesame oil, garnish with spring onion greens, and serve hot.

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